Beef Chili - Texas Style

Copyright 2011 LtDan'sKitchen blogs

My concept of Chili involves chunks of beef and white beans but I have been lately introduced to a version of Chili where it is all meat. This is what is referred to as Texas style. I must have watched chili cookoff shows a lot more than necessary because I'm now leaning towards the pure beef chili as opposed to the TexMex version of the dish with beans. I also watched an episode of Barefoot Contessa a couple of months ago where she featured the award-winning Chili Con Carne recipe of her friend, Devon, where coffee and basil leaves were two ingredients that were added to the dish to give the traditional version a twist. That recipe also had beans and I have made it once minus the beans and it was actually pretty good. 

This version I'm presenting is a combination of the Texas-style chili and partly Devon's award winning recipe in a "taking the best from both recipes" type of situation. This is something that is definitely worth a try especially during this winter season. Served with a semisweet version of corn bread, this thick spicy stew is just perfect in its simplicity. Hold off or use less of the cayenne pepper if you cannot stand the heat. Also, if you do have the urge to add more toppings, I suggest a mound of shredded Pepper Jack or Mozzarella cheese and a sprig of cilantro. 

Beef Chili - Texas Style

Copyright 2011 LtDan'sKitchen blogs

3 lbs beef cubed in 1-inch size

1 onion diced

3 garlic cloves, minced

2 green peppers, diced

2 28-oz canned diced tomatoes
2 cups beef broth

1/3 cup tomato paste
2 Serrano peppers, seeded and diced
1/3 cup chili powder (Chili, Hatch New Mexico and pepper flakes combo)
1 tsp cayenne powder
1 tsp oregano
1 tbsp espresso powder
1 tsp cumin
4 tbsp olive oil

1. In a large pot over medium high heat, brown the beef cubes with 2 tbsp 
    of olive oil. Do this in batches. Set aside. 

2. In the same pot, add the remaining olive oil and saute the garlic, onion, 
    Serrano and green peppers until softened. Season with salt and pepper. 

3. Add the chili powder, cayenne powder, oregano, cumin and espresso 
    powder and saute for one minute. Add the diced tomatoes and the 
    browned beef and season with salt and pepper.  

4. Add 2 cups of beef broth and bring the stew to a boil. Lower the heat 
    and simmer covered for 1 hour. Add the tomato paste and continue to 
    simmer until the beef is tender. Serve with shredded cheese and a sprig 
    of cilantro. 

Persimmon

Copyright 2011 LtDan'skitchen blogs

If you ever see this fruit in your grocery aisles, I suggest that you stop, cop a feel and when it springs back like a ripe tomato, pick it up and buy it. I was introduced to Persimmon about 4 years ago by my friend Jianrong. I've seen this fruit a number of times in the Farmer's Market in Atlanta but never really knew what to make of it. It looks like a tomato but the skin looks a bit woody and tough and it has no strong odor. I used to just ignore it and not care about this fruit but now, I get excited when I do see one. 

Copyright 2011 LtDan'sKitchen

I bought two last week and they were gone in one day. That is how bad my craving for this fruit is. And if you ever manage to try one, I think you will feel the same way. I do prefer the Jiro variety compared to the Hachiya kind and it is what I always get just because I know how good they are. You can also eat the skin which is also quite soft when ripe. I should give the latter variety a try the next time I stop by the grocery store though. I was also reading about them earlier this week and it turns out that persimmon pudding used to be really popular in the US but have since fallen out of favor. I might just give it a try one of these days. Oh, and in case you were wondering what it tastes like? It is a cross between mangoes and peaches. Not too bad, eh!

Pumpkin Cake with Chocolate Glaze

Copyright 2011 LtDan'sKitchen blogs

This is another autumn cake that I love to make. One reason is that it can be made dairy-free as well as vegan and even as such, the flavor and texture still tastes the same way. To make it egg-free, you can substitute one egg with mashed half a banana or two tablespoons of apple sauce or crushed pineapple. Non-dairy chocolate morsels are readily available now so that takes care of making this cake's topping dairy-free as well. The cake is very moist and the longer it sits, the better it actually tastes. Another bonus is the chocolate glaze that balances out the spiciness of the cake with just the right amount of sweetness. Served with coffee or tea, it is definitely a cake that will be great all year round. The recipe is adapted from Stephanie Jaworski's recipe from her Joy of Baking blog. 

PumpkinCake - Adapted*

Copyright 2011 LtDan'sKitchen blogs

4 large eggs
1 cup canola oil
1 tsp vanilla extract
1 3/4 cups white sugar
2 cups pumpkin 
  puree (15 oz)
2 cups flour
1 cup wheat flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1 cup chopped walnuts and dates

Chocolate Glaze:
6 oz semi sweet chocolate, chopped
4 tbsp unsalted butter
2 tbsp light corn syrup (liquid glucose)
1tbsp brandy (optional)
1 tsp vanilla

1. Preheat the oven to 350°F. Butter (or spray with a non stick vegetable 

   spray) a 10-inch bundt pan.

2. Beat the eggs, oil, vanilla extract, and sugar until well combined about 2 

    minutes at medium speed. Add the pumpkin puree and beat until 

    incorporated.

3. In a separate bowl, whisk together the flour, wheat bran, baking soda, 

    baking powder, salt and spices. Add the flour mixture to the pumpkin 

    batter and beat just until incorporated. Stir in the nuts and dates. Pour 
    the batter into the prepared pan. 

4. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of 

    the cake comes out clean. Cool on a wire rack for 10 minutes and then 

    invert and remove the cake from the pan. Cool completely before 

    frosting.

To make the chocolate glaze, melt the chocolate, butter, and corn syrup in a bowl placed over simmering water. Remove from heat, stir in the brandy and vanilla, and let cool to room temperature. Pour the glaze over the top of the cooled bundt cake, letting the glaze flow down the sides. 

To make the non-dairy version of the glaze, substitute the butter with 1/4 cup coconut milk or 1/4 cup Tofutti Sour Cream. Proceed as above. It sets a bit faster though so pour it right away after adding the brandy and vanilla. 

The cake keeps for several days at room temperature.

* Joy of Baking blog: Pumpkin Cake recipe. 

Humba (Braised Pork in Black Bean Sauce)

Copyright 2011LtDan'sKitchen blogs

Humba is a twist on the national dish (Adobo) with the addition of a few extra ingredients, most notably, banana flower blossoms and salted black beans. My version is a bit on the simple side from a cookbook I bought from home before going to the US in 1997. I have seldom used this book due to the fact that I know most of the recipes by heart. Anyway, I never learned of this dish until I was in Manila during my college years. It was one of the few things I love to buy for lunch at the cafeteria. I have read some blog posts stating that this dish is popular in the central and southern part of the Philippines but being from the central side, this must be a mistake. I always thought this was a very northern dish typically served in buffet restaurants in Manila. I do recall my Mom making something with salted black beans and pork but it bears little similarity to this dish. That or maybe we were just very simple folks with simple appetites. 

Copyright 2011 LtDan'sKitchen blogs

I made this dish on a Sunday and while I know where to buy canned black beans in our little town above the mountains, they were closed early Sunday. Stumped, I decided to use regular black beans which I had in stock and boiled them without adding any salt. It is really the healthier version if you cook Humba this way since you eliminate a lot of salt from the canned beans that you add to flavor the dish. By the way, Market Manila has an excellent version of this dish with star anise and Chinese mushrooms to boot. However, I felt that a simple and basic dish is a good start and if you folks want to expand on the taste, I say go for it and try the more fancy version. Either way, it's all good. Just a word regarding the banana flower blossom: it has a slight bitter taste which the sweet sauce balances out. You can add them early on right after adding the pork and the bitter taste will be neutralized during the simmering step.     

Humba - Adapted*

2 1/2 lbs pork (pork belly in the traditional recipe)
3-4 garlic cloves, minced
1/4 cup soy sauce
1/2 cup vinegar
3 tbsp dark brown sugar
1/2 tsp oregano
2 bay leaves
1/4 cup cooked black beans
salt and pepper
1 cup water
2 oz banana flower blossoms (optional)
2 tbsp canola oil

1. In a deep pot over medium heat, add the oil and saute the garlic until 
    softened. Add the bay leaves and oregano and saute for a minute. 

2. Add the pork and saute until slightly browned. Season with salt and 
    pepper. 

3. Add the water, soy sauce and vinegar and bring to a boil. Lower the heat 
    and bring to a simmer while covered for 1 hour.

4. Add the sugar and the banana blossom and increase the heat to medium. 
    Cook uncovered for another 30 minutes to thicken the sauce. Add the 
    black beans and cook for another 5 minutes. Check for flavor and adjust 
    accordingly. Serve with steamed white rice. 

*Laquian. E., Sobriveñas, Filipino Cooking Here and Abroad, National Bookstores Inc., Manila: 1977.

Palitaw (Flat Rice Cake)

Copyright 2011 LtDan'sKitchen blogs

This is another childhood favorite and one that I always ask for whenever I am at home. This is made with glutinous rice flour and water and the cooked rice cake is dredged with freshly shredded coconut meat. The treat is finished with muscovado sugar and you are set for a good time. Muscovado sugar is mostly found in the city I was born in and is basically brown sugar in its raw form. They are sold with clumps of sugar and to me, those are the best part. The good thing about this sugar is how the sweet taste is a bit on the mild side which makes it perfect for savory treats such as these. 

There are a few things that needs to be considered when making these treats here in the US. One, finding freshly shredded coconut meat is going to be a challenge so a good substitute is the dried shredded coconut for baking. The down side is that they are mostly sweetened so you need to cut down on the sugar topping. Any brown sugar is also okay but the dark version is your best bet. Toasted sesame seeds are also sometimes used as a topping. The recipe below makes about 12-15 cakes. 

Palitaw (Flat Rice Cake)

1 cup glutinous rice flour
1/2 - 1 cup cold water
shredded coconut
dark brown sugar
toasted sesame seeds (optional)

1. In a small bowl, combine the rice flour with 1/2 cup water. Work the 
    water in until you form a dough that holds its shape and is not crumbly. 
    You will have to add more water to achieve this. Make sure the dough 
    is pliable but not soggy. 

2. Take 1 tablespoons rounds of dough and flatten with your palms or a 
    small rolling pin into 1/4 inch thick discs. Drop and cook into a pot of 
    simmering water. Do the same for the rest of the dough. The cakes are 
    cooked when they float to the top. 

3. Spoon out the cooked cakes with a slotted spoon and while still hot, 
    dredge with the shredded coconut. Top with about 1 teaspoon of brown 
    sugar and a sprinkling of toasted sesame, if using. Serve right away. 

Fried Tilapia in Sweet and Sour Sauce

Copyright 2011 LtDan'sKitchen blogs

This is a dish that became a favorite of my Mom when I was growing up. Our family ate a lot of fish due to my Dad's allergy and we always fry or broil fish for dinner. I don't exactly remember where my Mom picked up this dish but it became a favorite. It must be just a craze at that time and sweet and sour sauce were becoming popular then with breaded and fried meats. For this version, the fish is simply fried and the sauce is poured over it and topped with julienned vegetables as a garnish. Make sure that you fry the fish prior to serving and have the sauce ready to be poured to ensure that the fish is still crispy and the sauce just adds an extra flavor without making the fried fish soggy. 

Fried Tilapia in Sweet and Sour Sauce

5 lbs fresh whole tilapia, gutted and cleaned
salt and pepper
1 carrot, peeld and julienned
1 inch ginger, peeled and julienned
3-4 green onions, sliced in long strips
2 garlic cloved, minced
canola oil for sauteing and frying

1. Prepare the vegetables and set aside. Cut slits on both sides of the fish  
    and season with salt and pepper. Prepare the sauce. Set aside. 

2. Heat the oil in a frying pan over medium heat. Fry the fish until golden 
    brown. Arrange fish on a serving  tray. 

3. In a saute pan, heat 2 tbsp of oil and roast garlic over medium heat until 
    golden brown. Spoon out garlic and set aside. Add the carrots and ginger
    and saute for 3 minutes. Turn off the heat and add the green onions. 

4. Drizzle the sauce over the fried fish and top with the sauteed vegetables. 
    Sprinkle with the roasted garlic and serve immediately. Goes really well 
    with steamed white rice. 

Sweet and Sour Sauce:*
2/3 cup water
2 tbsp soy sauce
1/4 cup brown sugar
1/4 cup vinegar
2 tbsp corn starch dissolved in  1/4 cup water
1 tsp canola oil
1/4 tsp salt

1. In a small pot, combine all the ingredients except the corn starch. Heat 
    over medium heat until simmering and sugar is dissolved. 

2. Add the cornstarch mixture and mix well. Continue to cook until the sauce 
    becomes glossy and thick. 

*Laquian, E.; Sobriveñas, Filipino Cooking Here and Abroad, National Book Store, Inc. Manila:1977.

Bread Pudding

Bread Pudding with Creme Anglaise
Copyright 2011 LtDan'sKitchen blogs

Bread pudding is a very common pastry back home and every bakery have their own version and I always get a slice or two of this growing up. There was also this muffin that my Mom used to buy that was a favorite treat for me whenever my mom went to the market or the city center. The bread pudding however was one that I remember as something me and my cousins made one night as we had a bunch of "nutribun" (a bread roll fortified with essential nutrients) that my Mom took home from school. There was this government program with the goal to improve the health of the students in public schools so they sent out nutribuns by the busload every morning as a free snack for the kids in school. My Mom being a public school teacher, she would bring home the extra bread and that is what we used to make bread pudding.

The recipe I'm using is something I found somewhere but do not distinctly remember where. It has become my favorite over the years and is quite simple. However, I have added a new dimension to it by serving it with creme anglaise which really balances the flavor of this bread pudding.

Bread Pudding

1 can condensed milk
1 large can evaporated milk
½ cup water
5 cups cubed white bread (at least 1 day old)
4 eggs
1 cup white sugar
1 tsp vanilla extract
½ cup raisins
½ cup unsalted butter (softened)
½ cup brown sugar
1 tbsp cinnamon

1. In a large bowl, mix together condensed milk, evaporated milk and water. 
    Soak bread in milk mixture for 10 minutes. Preheat oven to 350ºF.

2. Mash the milk/bread mixure until soft. Add eggs, one at a time, mixing 
    well with a wooden spoon after each addition. Stir in white sugar and 
    vanilla. Mix well and set aside. 

3. In a small bowl, mix together butter, brown sugar, raisins and cinnamon. 
    Spread the butter mixture on the bottom of 9 x 13 baking pan. Pour 
    bread mixture mixture into pan and bake for 30 to 35 minutes. Cool 
    slightly. To serve, flip the pudding slice on a plate to reveal the sugary 
    topping. 

Notes:

Any bread will do but white bread seems to be the best for this. It makes the pudding smoother in texture. Also, the 5 cups of bread is a bit loose in terms of amount. You can go over just a bit and it would still come out great. No need to remove the crust.

You can serve this warm with creme anglaise, the recipe of which is found on the Joy of Baking website. When cold, it still tastes great when paired with hot tea.